Samosa

Name: Samosa
Total time: 3600 s
Yield: 8-10 pieces
Cuisine: Indian
Ingredients: For dough:; 2 cups all-purpose flour; to taste Salt; 1 tsp ajwain; 4 tbsp ghee; As required Water; For filling:; Handful coriander; Handful mint; 3 green chilli; 1/4 piece ginger; 1/2 tsp coriander seeds (dry spice); 2 tbsp ghee; 1 tsp cumin powder (dry spice); 1 tsp amchur powder (dry spice); 1/2 tsp red chilli powder (dry spice); 1/2 tsp kasuri methi (dry spice); 1/2 tsp black pepper powder (dry spice); 1/4 tsp garam masala (dry spice); 1/4 tsp sauf (dry spice); 1/4 tsp chilli flakes (dry spice); 1/4 cup peanut; 5 boiled & mashed potatoes; to taste Salt (dry spice); For Frying:; As required Refined oil for frying

EatwithAshlaysha @cook_13913094

Siliguri

#zing
•India’s most popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at it's best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day.

EatwithAshlaysha @cook_13913094

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Ingredients

1 hour

8-10 pieces

Fordough:
2 cupsall-purpose flour
to tasteSalt
1 tspajwain
4 tbspghee
As required Water
Forfilling:
Handfulcoriander
Handfulmint
3green chilli
1/4 pieceginger
1/2 tspcoriander seeds (dry spice)
2 tbspghee
1 tspcumin powder (dry spice)
1 tspamchur powder (dry spice)
1/2 tspred chilli powder (dry spice)
1/2 tspkasuri methi (dry spice)
1/2 tspblack pepper powder (dry spice)
1/4 tspgaram masala (dry spice)
1/4 tspsauf (dry spice)
1/4 tspchilli flakes (dry spice)
1/4 cuppeanut
5boiled & mashed potatoes
to tasteSalt (dry spice)
ForFrying:
As required Refined oil for frying

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Steps

1 hour

1

Take a large surface bowl, add the flour, salt, ajwain and ghee. Crumble well. Once it resembles breadcrumbs, add water part by part and knead it into a stiff dough.
2

Once the dough is ready, cover it with a wet Muslim cloth for 30 minutes.
3

Filling: Grind coriander, mint, green chilli & ginger into a fine paste.
4

In a pan heat ghee add all the dry spices used for the filling. Then add the prepared paste sauté it well.
Add peanuts & mashed potato mix it well and the filling is ready.
5

Shaping: Divide the dough and roll out a portion into an oval shape.
6

Cut it horizontally dividing it into two equal parts.
7

Grease the sides with water & make a cone. Stuff the masala. Again, grease the sides and pull back and fold the cone. Seal it by pressing it firmly.
8

Frying: Heat oil, deep fry it low medium flame. NOTE: Don’t fry it in high flame.
9

Once it’s crunchy and brown remove it and serve hot with Chutney and Chai! :)

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EatwithAshlaysha @cook_13913094

on July 22, 2020 01:29

Siliguri

•home cook•⚕️medico who loves cooking•follow my food steps here•Instagram handle: @eatwithashlaysha📍Siliguri | Sikkim“the secret ingredient is always love”💕